Same-Day Sourdough Brioche Rolls Recipe

Buttery, golden, and ready by dinner. Yes, really.

When you think sourdough, you probably think: “See you in 48 hours.” But sometimes, you want the flavor and fluff now. This same-day sourdough brioche rolls recipe creates soft, golden pillows of joy that come together faster than your starter’s last rise. Whether you're dreaming of warm, buttery dinner rolls or pillowy buns for the perfect breakfast sandwich, these rolls are your new go-to.

Final Product 🤤

What Makes These Special?

Think buttery brioche meets sourdough tang — and they’re ready in a single day. No overnight wait, no compromises. We love this dough for its flexibility too: shape it into burger buns, hot dog rolls, braided knots, or dinner rolls. You do you.

Ingredients

• 100g bubbly sourdough starter (fed and active)

• 540g bread flour

• 2 eggs (medium size, room temp)

• 120g salted butter, softened

• 200g whole milk

• 50g sugar

• 10g salt

For the topping:

• 1 egg + 1 tbsp water (egg wash)

• Extra butter for brushing (because… obviously)

Let’s Bake:

Step 1: Warm & Whisk - Gently warm the milk to about 37°C — just enough to take the chill off, not hot. Pour it into your mixer bowl with the sugar and stir until dissolved.

Step 2: Mix the Base - Add the starter, flour, and eggs. Mix into a rough dough and let it sit for 30 minutes. This little rest helps everything come together (and gives the gluten a head start).

Step 3: Butter It Up - Now comes the magic. Add the soft butter and salt, and knead with your stand mixer until the dough transforms into something silky and elastic. Depending on your mixer, this could take anywhere from 3 to 20 minutes. Be patient, it's worth it. You’re looking for a smooth, stretchy dough that pulls clean from the bowl and passes the windowpane test.

Step 4: Bulk Fermentation - Place your dough into a large bowl, cover, and let it rise until it’s puffed up by about 50%. No need to double — just enough to feel light and airy.

Step 5: Shape It - Divide the dough into 50g portions for mini rolls (or bigger if you're making burger buns - approx. 8 equal pieces). Shape as desired, round rolls, braids, buns, knots, whatever suits your sourdough mood.

Step 6: Proof - Line a tray with parchment, arrange your buns, and cover loosely with plastic wrap. Let them rise until delightfully puffy and jiggly to the touch.

Step 7: Bake to Golden Glory - Preheat the oven to 375°F. Brush each roll with egg wash, top with any toppings of your liking (everything bagel seasoning goes great) and bake for about 20 minutes, or until golden brown on top. Every oven is different — keep an eye out!

Step 8: Butter, Always - As soon as they’re out of the oven, brush them generously with butter. Let cool (or don’t — we won’t judge).

Brioche roll sliced open after baking